This recipe is a mixed-berry version of a summer favorite: strawberry shortcake. Simple tweaks make it better-for-you and add delightful taste dimension.
The tender-inside, crisp-outside biscuits are made with a blend of whole-grain and all-purpose flours, and with oil instead of butter. Topping the berries is a blend of lightly sweetened, vanilla-scented whipped cream and Greek yogurt; the latter adds a pleasant hint of tartness.
Make Ahead: The honeyed berries need to rest in the refrigerator for at least 1 hour and up to 1 day.
Servings: 8 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 8 servings
Ingredients
- For the berries and topping
- 1 pound mixed berries, such as blackberries, blueberries, raspberries and/or strawberries
- 1 tablespoon honey
- 1/3 cup chilled heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1/3 cup non-fat, plain Greek yogurt
- 1/2 teaspoon pure vanilla extract
- For the biscuits
- 1/2 cup whole-wheat pastry flour or regular whole-wheat flour
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup well-shaken buttermilk
- 1/4 cup canola or other neutral-tasting oil
Directions
For the berries and topping: Wash the berries and hull any strawberries. Halve or quarter any large berries, then place the berries in a large bowl. Drizzle with the honey, then toss to combine. Cover and place in the refrigerator until ready to serve, for at least 1 hour and up to 1 day.
Pour the cream into the bowl of a stand mixer or handheld electric mixer; beat on medium-high speed until thickened, then add the confectioners' sugar; continue beating until soft peaks form. Gently fold in the yogurt and vanilla extract. Cover and refrigerate until ready to use (up to 1 day in advance).
For the biscuits: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Let the berries come to room temperature.
Whisk together the flours, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the buttermilk and oil in a separate medium bowl.
Add the buttermilk mixture to the flour mixture, stirring just until moistened; do not over-mix. Drop the batter in 8 mounds (about 3 tablespoons each) onto the baking sheet. Bake until golden brown, about 10 minutes. Let the biscuits cool slightly.
To serve, use a serrated knife to gently cut the biscuits in half horizontally. Place each bottom half on a plate, top each with about 1/3 cup of the berries and their accumulated juices, and a dollop of whipped topping. Cap with the top halves of the biscuits and serve.
Recipe Source
From nutritionist and cookbook author Ellie Krieger.
Tested by Claudia Kilmer.
Email questions to the Food Section at food@washpost.com.
